Problem seasoning my Camp Chef

[hoovarmin]

Check out the temp difference between the rest of my flattop and the far left edge. 262 vs. 422. This is on high for quite some time. I stripped the griddle down with a grinder today and am trying to preseason. That left edge won't change color or smoke. Any opinions or advice are welcome.

[hoovarmin]

PS. I'm afraid that edge is going to rust in our salt air and humidity hear at the beach.

[Panhead John]

The far left edge pic looks like it’s being aimed right at or near the lip, what happens when you take the temp a few inches away from it?

[jfmorris]

That's weird. Have you checked the flame on that burner?

Considering I think we have the same Camp Chef FTG900, I will comment that BOTH ends of mine tend to run 50-100 degrees hotter than the rest of the surface. I always have to turn the two end burners, left and right, lower than the central 4, to get consistent temps. And I know if I preheat on medium for 10-15 minutes, the ends will be maybe 450F, while the center is 350F. For that reason, I usually set the ends on low when preheating.

The only area I ever had issues seasoning is the grease trough, as it just does not get hot enough to reach the smoke point of avocado oil, hanging out way past the burners like it does.

[hoovarmin]

I took it off the tank with the regulator and attached it to the house gas. That could very well be the problem - not enough pressure.

[hoovarmin]

I guess when it cools off I will pull the surface off and examine the burner for some sort of problem.

[jfmorris]

If you can't figure out what's wonky with that burner, you may have to use a lower smoke point oil at that end? Not sure what else to suggest.

Or.... here's a thought. I think you could just spin the entire top around 180, with the grease trough in the back, get your seasoning done on that end, and then figure out what is going on with that left burner. It's been a while since I lifted the top off, but I don't think there is anything that would prevent setting it down backwards. If you can't figure the burner out, that end will need to be your warming zone. But I think seasoning with it on backwards could work to get that end you missed.

[jfmorris]

Is the house natural gas or LP? If LP, I definitely think you need a higher pressure regulator output for the 6 burner grills. If natural gas, did you get the kit from Camp Chef? My understanding is that the kit includes new orifices. You need a larger opening for NG.

EDIT: If the house is LP, the FTG900 is a 72,000 BTU appliance. A standard pressure regulator is only good for about 50-60,000 BTU's.

[hoovarmin]

It's LP

[jfmorris]

hoovarmin I think you need to call your gas company. The Camp Chef likely needs higher pressure than they are providing to the outdoor hookup. They may be able to adjust the pressure up at the main regulator, and install a lower pressure regulator for the appliances that won't handle it. I am betting they will know a way to resolve it for you. They are going to have encountered this with others that have a 6 or more burner gas grill.

[jfmorris]

hoovarmin With the top off, I would do a flame check and I bet that the last burner is low. Turn off others and I bet that one comes up.

[STEbbq]

No ideas on the seasoning part. However, for the reasoning, have you employed the Socrates method yet? You would need to elicit a response of course.

[Jerod Broussard]

Dang it, didn't edit quick enough

[hoovarmin]

Bro, I'm crying 😂

[hoovarmin]

I used my Benzomatic torch to hit the spots that didn't turn color.

[Andrrr]

Pyrotechnics are almost always the solution, lol.

[Andrrr]

I stripped mine last year...


When I reseasoned I wasn't getting the back corners or the entire front. This was after probably 3-4 runs.


I knew I had a breeze going front to back so it made sense that the entire front didn't get seasoned, but after some regular use it hasn't all turned perfectly black but it has got better. I'd take a picture but I'm not at home. Honestly the reseasoning process lets you know where the cool spots are, especially when you are watching it turn black, so take some notes and use those cool spots to your advantage.
The only saltwater I have within 1,000 miles of me is some pasta water so I can only imagine how fast yours could/will rust, but maybe just make a point of using it a lot over the next couple weeks and letting the seasoning happen the fun way.... through cooking! In fact this would be a great opportunity to start a "hoovarmin's reseasoning by cooking" thread.

[hoovarmin]

Funny you should say that - it was quite windy yesterday and the wind was definitely coming from that side of the flattop.

[jfmorris]

hoovarmin have you tried running all burners at medium or medium-low, rather than high? Just curious. While the Camp Chef specs say it is 72,000 BTU's, that would be with all on high. I never ever use my flat top on high. Usually medium to low, and I can reach the smoke point of avocado oil at medium to medium-low on all burners. Not sure how linear the knobs are, but if its 72,000 BTU's on high, I'm betting its somewhere about half that on low or med-low, which would probably even out the burner flames, with reduced pressure requirements.

[hoovarmin]

That's a great thought. I've never used my burners on high with food, that's for sure, but I have done that seasoning. I'm pretty sure that there's a pressure issue with the gas line as you have said before.